Blackberry Cobbler

Name: Blackberry Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups fresh or frozen blackberries; 1/3 cup granulated sugar (for berries); 2 tsp fresh lemon juice; 2 tbsp cornstarch; 1 1/2 cup all-purpose flour; 1/4 cup granulated sugar (for topping); 1 1/2 tsp baking powder; 1/2 tsp salt; 6 tbsp cold unsalted butter, cubed; 2/3 cup heavy cream or buttermilk; 1 tsp vanilla extract; 2 tsp turbinado or coarse sugar (for sprinkling)

A simple Southern-style dessert of juicy, jammy blackberries baked under a golden, slightly crisp biscuit topping. Easy enough for a weeknight but impressive enough for guests.

65 minEasyServes 8360 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

4 cups fresh or frozen blackberries
1/3 cup granulated sugar (for berries)
2 tsp fresh lemon juice
2 tbsp cornstarch
1 1/2 cup all-purpose flour
1/4 cup granulated sugar (for topping)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
2/3 cup heavy cream or buttermilk
1 tsp vanilla extract
2 tsp turbinado or coarse sugar (for sprinkling)

Instructions

1

Preheat oven to 375°F. Lightly butter a 9-by-13-inch baking dish (or equivalent).
2

In the prepared baking dish, combine 4 cups fresh or frozen blackberries, 1/3 cup granulated sugar (for berries), 2 tsp fresh lemon juice, and 2 tbsp cornstarch. Toss gently to coat. Spread the berries in an even layer.
3

In a large bowl, whisk together 1 1/2 cup all-purpose flour, 1/4 cup granulated sugar (for topping), 1 1/2 tsp baking powder, and 1/2 tsp salt. Add 6 tbsp cubed cold unsalted butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4

Add 2/3 cup heavy cream or buttermilk and 1 tsp vanilla extract to the flour mixture and stir with a fork just until a shaggy dough forms.
5

Drop spoonfuls of the dough over the berry filling, leaving some gaps for steam to escape. Sprinkle 2 tsp turbinado or coarse sugar (for sprinkling) over the top.
6

Bake until the topping is golden brown and the berry filling is bubbling around the edges, 40 to 45 minutes. If the topping browns too quickly, tent loosely with foil. Let cool at least 15 minutes before serving.

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Questions

What temperature do I cook Blackberry Cobbler at?

For Blackberry Cobbler, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 45 minutes, in step 6.

Is there a substitute for buttermilk in Blackberry Cobbler?

The entry for Blackberry Cobbler calls for 2/3 cup heavy cream or buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Blackberry Cobbler gluten-free?

Yes. The gluten in Blackberry Cobbler is 1 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Blackberry Cobbler vegan?

No, though it is vegetarian. What keeps it from vegan is 6 tbsp cold unsalted butter, cubed and 2/3 cup heavy cream or buttermilk. For fully plant-based entries, see the vegan dessert collection.

How long does Blackberry Cobbler keep?

Store Blackberry Cobbler airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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